Squash Ribbon Salad with Goat Cheese Recipe

Name: Squash Ribbon Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small zucchini; 1 1/2 pounds small yellow squash; 6 tablespoons white wine or Champagne vinegar; 8 tablespoons extra-virgin olive oil; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup julienned fresh mint; 1/4 cup julienned fresh basil; 2 tablespoons minced fresh chives; 6 ounces fresh goat cheese, crumbled; 1/4 cup lightly toasted pine nuts

Servings: persons

1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 tablespoons white wine or Champagne vinegar
8 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh mint
1/4 cup julienned fresh basil
2 tablespoons minced fresh chives
6 ounces fresh goat cheese, crumbled
1/4 cup lightly toasted pine nuts

1
Bring a large pot of salted water to a boil.
2
Add zucchini and yellow squash and cook for 1 to 2 minutes.
3
Drain and set aside to cool.
4
When the squash have cooled enough to handle, slice very thinly using a mandoline, if possible.
5
(Alternatively, slice as thinly as possible using a sharp knife.)
6
Transfer squash to a mixing bowl.
7
In a small bowl combine the vinegar, olive oil, salt, and freshly ground black pepper.
8
When the squash have cooled completely, add the vinaigrette and toss gently to combine.
9
Add the mint, basil, and chives and toss to thoroughly combine.
10
Crumble the goat cheese over the top and sprinkle with pine nuts.
11
Serve immediately.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds small zucchini, 1 1/2 pounds small yellow squash, 6 tablespoons white wine or Champagne vinegar, 8 tablespoons extra-virgin olive oil, and more.

Yes, Squash Ribbon Salad with Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Squash Ribbon Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions